Chicken Rendang Samosa (Serves 6)

Chicken Rendang Samosa (Serves 6)


  • 1 packet Asian Home Gourmet Indonesian Rendang Curry SpicePaste©
  • 250g chicken, minced
  • 1 potato (150g), cut into small cubes
  • 1 cup (100g)  frozen mixed vegetables
  • 1 cup (220ml) water
  • 1 packet frozen spring roll pastry (thawed before use) or filo pastry and cut into 8cm x 20cm
  • Vegetable oil for deep frying


  1. Heat 1 tbsp oil in a non-stick wok or saucepan on medium heat.  Add SpicePaste and meat; stir fry for 2 minutes.
  2. Add potato; stir fry for 3 minutes.  Add mixed vegetables and water; stir fry until cooked and dry.  Set aside to cool.
  3. Put the filling at the end of the pastry and fold the pastry into a triangular shape. Pre heat oil in a saucepan on medium heat.  Fry semosa until golden brown.  Serve hot.

Enhanced by Zemanta

Recipes you may like:

Indian Butter Prawns (Serves 3 - 4)

Add prawns to tomato puree, water and cream. Serve with rice or naan bread.

» Read more

Butter Pumpkin & Vegetable Stew (Serves 4)

Stir in pumpkin, vegetables, mushrooms and milk or cream. Serve hot with naan bread or rice.

» Read more

Rogan Josh with Chicken (Serves 3 - 4)

Add chicken and stir fry. Stir in water, cream & tomato puree. Simmer uncovered for 20mins or until cooked.

» Read more